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Eggs a LA Norway

Eggs filled with a mixture of sardines, yolks, parsley, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and parsley are a kitchen classic. They rank in the top 11% of all ingredient pairs, and 18,323 recipes mention both. Both carry 1-hexanol, which smells resin, flower. The science ↓

The recipe

Ingredients

Contains: egg, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare the filling

  1. Boil the eggs hard.

  2. Cut the boiled eggs in half and scoop out the yolks.

  3. Mash the yolks with the chopped sardines, parsley, salt, and pepper.

Fill and heat

  1. Fill each egg white half with the yolk mixture.

  2. Sprinkle with a little chopped parsley.

  3. Place the filled eggs between two soup plates over a saucepan of boiling water until heated through.

Serve

  1. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Egg + parsleytop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together18,323 recipes

    Shared aroma: 1-hexanol (resin, flower).

  2. Parsley + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,118 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Egg + peppertop 22% of all pairs
    Aroma overlapmoderate
    Mentioned together48,824 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Provide the structure for the filling, with the whites holding the savory yolk mixture.
Sardines
Add rich, savory fish flavor and fat to the mashed yolk filling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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